Caprese Cassis reduction salad
Tomatoes 8.10oz (229g)
Mint 1/8oz (3g) 11 ea
Mozzarella 3oz (97g) 3 packs
Cassis glaze (15g) 1 Tbsp
Olive oil (to coat)
Grey salt (to taste)
Cassis vinegar (49g)
I’m not much of a traditionalist, can become boring for me… So I like to spice it up and do something different.
Making the cassis glaze
- Grab a pan
- Pour in sugar, and vinegar
- Bring to a boil
- Whisk if there is still sugar not dissolved
- Reduce until it coats spoons ( shown on video)
- Pour into container
- Cool in freezer for 10 mins ( if you need that night or moment)
- Save the rest and put in the fridge for another time
Making the Caprese salad
- Slice cherry tomatoes in half
- Place in bowl set aside until needed
- Open package of the mozzarella balls
- Slice balls into coins
- Place in separate bowl and set aside until needed
- Pick your mint leaves and stack them and roll them up
- With your knife thinly slice the mint into chiffonade
- Grab a large bowl to mix
- Add all ingredients and add some good olive oil plus some grey salt to taste.
- Place on plate and you’re solid my friend!
Do I need to have cassis vinegar
No, you can sub it out with any vinegar you, please. Going with fruit vinegar are way cooler since you can have so many colors to pick.
Does it have to be cherry tomatoes?
That’s a Negative; you can choose whatever you feel like for a tomato
Having tomatoes at room temp when you buy from the store is always going to be better in taste! Much sweeter doesn’t get opened particles within the tomato.
It gets damaged when you put tomatoes in the fridge. When it’s cooling down what happening within the fruit is it’s trying to evaporate the water inside, but it can’t since it’s sealed so in other words you are getting bigger bubbles causing it to become bitter. That’s why having your personal grown tomatoes are way better!
I don’t like mint or can I use basil?
Sure can! Shouldn’t matter
How to do this for 25 to 1000 people?
Ok, let me say this I would only suggest doing this for 200 people. Anymore than that when plating for each person will be annoying unless you have servers taking this to the customer one after another. Glazing it at the end The reason behind this is the glaze will decolor and lose that cool syrup texture! After just a couple mins so it’s very crucial you get it to the customer quickly as possible
If you were going to do this for large covers and do a plate up I would suggest the training method with 5 people. If this was about 200 people, but if it is about 30 to 50? No more than 3 people
Can I plate this ahead of time?
Sure can, you might have to consider, the juices of the tomatoes will leak on the plate and may not look clean and may dry out if you are leaving the plated salad on the plate for 30 mins to 1 hour.
Overall it’s easy to do this for a large amount of people.